Grain Free Zucchini Bread Recipes

GRAIN FREE ZUCCHINI BREAD

Steps:

• Preheat oven to 180 C. Line a loaf tin* with baking paper.
• Combine all the dry ingredients (coconut flour, ground flaxseed, baking powder, bicarb and salt) in a large bowl, ensuring no lumps are in the flour. Add in any herbs/nutritional yeast/other dry seasonings, if you are using them (see recipe notes below).
• Grate the zucchini and add the to the dry ingredients.
• In a separate bowl, whisk together all of the wet ingredients (oil, eggs, vinegar, honey).
• Pour the wet ingredients into the dry ingredients and combine everything evenly. You should have a thick, wet kind of "dough."
• Scoop the batter into the loaf tin and press it in so the surface is smooth and even.
• Bake for approximately 55-60 minutes or until the top is a deep golden brown, slightly crunchy and the centre of the loaf feels firm to touch.
• Allow the loaf to cool in the tin for about 15 minutes, then remove and allow to cool completely before slicing.

GLUTEN-FREE ZUCCHINI BREAD

Steps:

• Preheat the oven to 350°F; lightly grease four mini loaf pans, or one 8 1/2" x 4 1/2" metal loaf pan; set aside.
• In a large mixing bowl, beat the eggs, sugars, oil, and vanilla until smooth.
• Add the flour, salt, baking soda, baking powder, and mix until well combined.
• Stir in the zucchini and chocolate chips (optional).
• Pour the batter into the prepared mini loaf pans, or larger loaf pan.
• For mini loafs, bake for 30-35 minutes or until the center is set. For the larger loaf pan, bake for 45-50 minutes, or until the center sets.
• Remove the bread from the oven, and let it cool for 10 minutes in the pan. Finish cooling on a wire rack.
• Once cooled, slice and serve.
• Store leftovers in an airtight container at room temperature for up to 4 days.

ZUCCHINI SKILLET FLATBREADS {GRAIN-FREE, VEGAN, EASY}

Steps:

• Trim the ends off of the zucchini, and then grate, using the large holes on a grater. Immediately transfer to a large bowl (so as not to lose any of the water from the zucchini). You should have about 3 cups of zucchini.
• Add the olive oil and salt to the zucchini, stirring to combine. Add the chickpea flour and 3 tablespoons of the water, stirring until blended. Add a little bit or all of the remaining water until mixture is a thick batter. Stir in the baking soda.
• Heat a cast iron skillet over medium heat. Lightly grease or spray (with nonstick cooking spray) the skillet.
• Add about 1/3 cup of batter to the center of the pan, and, working quickly, use the back of a metal spoon to spread the batter into a 6- to 7-inch circle.
• Turn up the heat to medium high and cook about 2 to 3 minutes. until a metal spatula slides under the flatbread easily (bottom side should be browned in spots).Flip over and cook to 2 minutes longer until browned on other side.
• Turn flatbread out onto a cooling rack and reduce heat to medium. Repeat with remaining batter,

HEALTHY ZUCCHINI BREAD

Steps:

• oven to 350ºF and line a 9×5 loaf pan with parchment paper; set aside.
• Make sure zucchini is shredded, all water squeezed out and shredded zucchini measures 1.5 cups slightly packed; set aside.
• In a medium bowl whisk together flours, cinnamon, baking soda and salt; set aside.
• In a large bowl whisk together brown sugar, applesauce and oil. Add in egg and vanilla, whisking until smooth.
• Add in about half of the flour mixture, stir a couple times, then add in the rest of the flour and milk until almost combined, then fold in shredded zucchini until fully incorporated.
• Transfer batter to prepared loaf pan and bake for 30 minutes uncovered. Cover with foil and continue baking another 15-20 minutes, or until inserted toothpick in center comes out clean. Edges will be brown and top somewhat high. I suggest checking on the bread after a total of 40-45 minutes.
• Allow bread to cool in pan for 15 minutes before transferring to wire rack to cool completely.
• into cooled bread, enjoy with a slab of butter or your favorite nut butter for the ultimate slice.